* Corresponding Author
Pengaruh Suhu Penyimpanan pada Gabah Basah yang Baru Dipanen terhadap Perubahan Mutu Fisik Beras Giling
https://doi.org/10.22146/agritech.12015 Tanwirul Millati(1*), Yudi Pranoto(2), Nursigit Bintoro(3), Tyas Utami(4)
(1) Departemen Teknologi Industry Pertanian, Fakultas Pertanian, Universitas Lambung Mangkurat, Jl. A. Yani Banjarbaru Kalimantan Selatan 70714
(2) Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No. 1 Bulaksumur, Yogyakarta 55281
(3) Departemen Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No. 1 Bulaksumur, Yogyakarta 55281
(4) Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No. 1 Bulaksumur, Yogyakarta 55281
(*) Corresponding Author
Abstract
Rice storage on high moisture content and temperatures could accelerate aging process. This research studied the effect of temperature and storage time to changes in the milling quality and color of the milled rice. This study used freshly harvested rough rice of IR 64 varieties with a moisture content of 26.73%, storage temperatures consist of room temperature, 40 °C, 50 °C and 60 °C, and storage time of 0, 2, 4, 6, 8, and 10 days. Observations comprise weight loss and a decrease in grain moisture content, and color quality milled rice. The results showed that the temperature and storage time affects weight loss and decrease moisture content of rough rice, milling quality, and color of the milled rice. The higher temperature and the longer storage, the weight loss and the decreasing moisture content of rough rice increases. Freshly harvested rough rice storage at 40 °C after 6 days showed a relatively large weight loss due to damage of rough rice. The yield and quality of milled rice increased with storage time. Rice color was relatively fixed until the 10th days at room temperature and 40 °C, while stored at 50 °C and 60 °C, the yellowing started after the 4th day and 2nd day respectively. Based on SNI 6128: 2008, water content of milled rice entered the category of quality I, head rice yield on category II and III, while the broken grains and grain groats entered in category II, III, and IV. Temperature and storage time recommended for the storage of freshly harvested rough rice was at 40 °C for 6 days.
ABSTRAK
Selama penyimpanan gabah terjadi proses pengusangan yang akan mengubah mutu giling dan warna beras. Penyimpanan gabah pada kadar air dan suhu tinggi dapat mempecepat proses penurunan mutu. Penelitian ini mempelajari pengaruh suhu dan lama penyimpanan terhadap kehilangan berat dan penurunan kadar air gabah, perubahan mutu giling dan warna beras selama penyimpanan gabah kering panen. Suhu penyimpanan yang digunakan adalah suhu ruang, 40 °C, 50 °C, dan 60 °C, sedang lama penyimpanan adalah 0, 2, 4, 6, 8, dan 10 hari. Suhu dan lama penyimpanan mempengaruhi kehilangan berat dan penurunan kadar air gabah, mutu giling dan warna beras. Semakin tinggi suhu dan semakin lama penyimpanan, kehilangan berat dan penurunan kadar air gabah semakin besar. Penyimpanan gabah pada suhu 40 °C setelah 6 hari menunjukkan kehilangan berat yang relatif besar, meskipun terjadi peningkatan rendemen dan mutu giling. Berdasarkan SNI 6128:2008, kadar air beras giling masuk pada katagori mutu I, persentase beras kepala masuk pada katagori mutu II dan III, sedangkan butir patah dan butir menir masuk pada katagori mutu II, III, dan IV. Warna beras relatif tetap sampai 10 hari penyimpanan pada suhu ruang dan pada 40 °C, sedang pada suhu 50 °C mulai terjadi penguningan setelah penyimpanan 4 hari dan pada suhu 60 °C setelah 2 hari. Suhu dan lama penyimpanan yang direkomendasikan untuk penyimpanan gabah kering panen adalah pada suhu 40 °C selama 6 hari.
Keywords
Full Text:
PDFReferences
Ashar, & Iqbal, M. (2013). Penanganan pasca panen berbagai varietas padi. Jurnal Galung Tropika, 55–59.
Awazuhara, M., Nakagawa, A., Yamaguchi, J., & Fujiwara, T. (2000). Distribution and Characterization of Enzymes Causing Starch Degradation in Rice ( Oryza sativa Cv . Koshihikari ). J. Agric. Food Chem., 48, 245–252.
Badan Standardisasi Nasional. (2008). Beras SNI 6128:2008. Jakarta: Badan Standardisasi Nasional.
Belefant-Miller, H. (2009). Induced postharvest yellowing in Southern U . S . rice cultivars. Cereal Chem., 86(1), 67–69.
Bhattacharya, K. R. (2004). Parboiling of rice. In E. T. Champagne (Ed.), Rice: chemistry and technology (Third Edit, pp. 329–404). New Orleans, Louisiana: AACC Intl. PRESS.
Chrastil, J. (1990). Influence of storage on enzymes in rice grains. J. Agric. Food Chem., 38, 1198–1202.
Dhaliwal, Y., Sekhon, K., & Nagi, H. (1991). Enzimatic activities and rheological properties of stored rice. Cereal Chem., 68(1), 18–21.
Geng, S., Williams, J. F., & Hill, J. E. (1984). Harvest moisture effects on rice milling quality. California Agriculture, 38(December), 11–12.
Hasbullah, R., & Dewi, A. R. (2012). Teknik penanganan pascapanen padi untuk menekan susut dan meningkatkan rendemen giling. Pangan, 21(1), 17–28.
Hashemi, J., Haque, A., Shimizu, N., & Kimura, T. (2008). Influence of drying and post-drying conditions on the head rice yield of aromatic rice. Agricultural Engineering International: The CIGR Ejournal, X, 1–11.
Jang, E., Lim, S., Kim, S., & Samples, R. (2009). Effect of storage temperature for paddy on consumer perception of cooked rice. Cereal Chem., 86(5), 549–555.
Kaleta, A., & Górnicki, K. (2013). Criteria of determination of safe grain storage time – A review. In Advances in Agrophysical Research knowledge (pp. 295–318).
Kunze, O. R., & Calderwood, D. L. (2004). Rough rice drying moisture adsorption and desorption. In E. T. Champagne (Ed.), RICE: Chemistry and Technology (Third Edit, pp. 223–268). New Orleans, Louisiana: AACC Intl. PRESS.
Lamberts, L., Bie, E. De, Vandeputte, G. E., & Veraverbeke, W. S. (2007). Effect of milling on colour and nutritional properties of rice. Food Chemistry, 100, 1496–1503. http://doi.org/10.1016/j.foodchem.2005.11.042.
Le, Q., & Songsermpong, S. (2014). Head rice yield , pasting property and correlations of accelerated paddy rice aging properties by microwave heating conditions. International Food Research Journal, 21(2), 703–712.
Mejia-Martinez, F. (1988). Effect of moisture content on milling of rough rice stored for short periods of time. Kansas State University.
Millati, T. (1994). Pembentukan kompleks amilosa-lipida dan pengaruhnya terhadap sifat-sifat fisikokimia beras selama pengusangan (aging) gabah. Universitas Gadjah Mada.
Millati, T. (2014). Perubahan mutu giling dan sifat fisikokimia beras selama pengusangan gabah kering panen Dengan berbagai jenis kemasan. In Competitive and sustainable agro-industri for human welfare (pp. 130–136). Yogyakarta: International Conference on Agro-Industri (Icoa).
Ondier, G. O., Siebenmorgen, T. J., & Mauromoustakos, A. (2010). Low-temperature, low-relative humidity drying of rough rice. Journal of Food Engineering, 100(3), 545–550. http://doi.org/10.1016/j.jfoodeng.2010.05.004.
Pahoja, V. M., & Sethar, M. A. (2002). A review of enzymatic properties of lipase in plants, animals and microorgaisms. Pakistan Journal of Applied Sciences, 2(4), 474–484.
Pan, Z., Amaratunga, K. S. P., & Thompson, J. F. (2007). Relationship between rice sample milling conditios and milling quality. American Society of Agricultural and Biological Engineers, 50(3), 1307–1313.
Pantindol, J., Wang, Y., & Jane, J. (2005). Structure-Functionality Changes in Starch Following Rough Rice Storage. Starch - Stärke, 57, 197–207. http://doi.org/10.1002/star.200400367.
Parnsakhorn, S., & Noomhorm, A. (2012). Effects of Storage Temperature on Physical and Chemical Properties of Brown Rice , Parboiled Brown Rice and Parboiled. Thai Journal of Agricultural Science, 45(4), 221–231.
Perdon, A. A., Marks, B. P., Siebenmorgen, T. J., & Reid, N. B. (1997). Effects of Rough Rice Storage Conditions on the Amylograph and Cooking Properties of Medium-Grain Rice cv . Bengal 1, (C), 864–867.
Rusydi, M., Noraliza, C., Azrina, A., & Zulkhairi, A. (2011). Nutritional changes in germinated legumes and rice varieties. International Food Research Journal, 18, 705–713.
Singh, N., Kaur, L., & Singh, K. (2006). Relationships between physicochemical , morphological , thermal , rheological properties of rice starches. Food Hydrocolloids, 20, 532–542. http://doi.org/10.1016/j.foodhyd.2005.05.003.
Sirisoontaralak, P., & Noomhorm, A. Ã. (2007). Changes in physicochemical and sensory-properties of irradiated rice during storage. Journal of Stored Products Research 43, 43, 282–289. http://doi.org/10.1016/j.jspr.2006.06.008.
Soerjandoko, R. N. E. (2010). Teknik pengujian mutu beras skala laboratorium. Buletin Teknik Pertanian, 15(2), 44–47.
Soponronnarit, S., Nathakaranakule, A., & Jirajindalert, A. (2006). Parboiling brown rice using super heated steam fluidization technique. Journal of Food Engineering, 75, 423–432. http://doi.org/10.1016/j.jfoodeng.2005.04.058.
Sreedhar, R., & Tiku, P. K. (2016). Cupincin : A unique protease purified from rice ( Oryza sativa L .) bran is a new member of the cupin superfamily. PLoS ONE, 11(4), 1–20. http://doi.org/10.1371/journal.pone.0152819.
Tananuwong, K., & Malila, Y. (2011). Changes in physicochemical properties of organic hulled rice during storage under different conditions. Food Chemistry, 125(1), 179–185. http://doi.org/10.1016/j.foodchem.2010.08.057.
Thanathornvarakul, N., Anuntagool, J., & Tananuwong, K. (2016). Aging of low and high amylose rice at elevated temperature : Mechanism and predictive modeling. Journal of Cereal Science Journal, 70, 155–163. http://doi.org/10.1016/j.jcs.2016.06.004.
Thompson, J. F., & Mutters, R. G. (2006). Effect of weather and rice moisture at harvest on milling quality 0f California medium-grain rice. American Society of Agricultural and Biological Engineers, 49(2), 435–440.
Villareal, R., Resurreccion, A., Suzuki, L., & Juliano, B. (1976). Changes in physicochemical properties of rice during storage. Starch - Stärke, 28 No 3(January 1976), 88–93. http://doi.org/10.1002/star.19760280304.
Wang, Y., Frei, M., Song, Q., & Yang, L. (2011). The impact of atmospheric CO 2 concentration enrichment on rice quality – A research review. Acta Ecologica Sinica, 31(6), 277–282. http://doi.org/10.1016/j.chnaes.2011.09.006.
Wei, C., Kwon, O. Y., Liu, X.-W., Kim, H. C., Yoon, W. K., Kim, H. M., & Kim, M. R. (2007). Protein profiles of major Korean rice cultivars. J. Food Science and Nutrition, 12, 103–110.
Yang, C. Z., Shu, X. L., Zhang, L. L., Wang, X. Y., & Zhao, H. J. (2006). Starch properties of mutant rice high in resistant starch. J.Agric.FoodChem, 54, 523–528.
Zhou, Z., Robards, K., Helliwell, S., & Blanchard, C. (2002). Ageing of stored rice : changes in chemical and physical attributes. Journal of Cereal Science, 35, 65–78. http://doi.org/10.1006/jcrs.2001.0418.
Zhou, Z., Wang, X., Si, X., Blanchard, C., & Strappe, P. (2015). The ageing mechanism of stored rice : A concept model from the past to the present. Journal of Stored Products Research, 64, 80–87. http://doi.org/10.1016/j.jspr.2015.09.004.
DOI: https://doi.org/10.22146/agritech.12015
Article Metrics
Abstract views : 11393
| 
views : 9612
Refbacks
- There are currently no refbacks.
Copyright (c) 2017 Tanwirul Millati, Yudi Pranoto, Nursigit Bintoro, Tyas Utami
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
agriTECH has been Indexed by:
agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.